NY Times Dining Section Roundup: 3.29.06

NY Times Dining Section Roundup: 3.29.06

To Lure the French, Don't Be Too Sweet: Parisians are beginning to embrace north African pastries, whose sweetness they had previously shunned. With recipes for Dziriate, Cornes de Gazelles, and Hazelnut Baklava.

Much Ado About Mutton, but Not in These Parts: Mutton 101, if you're not from France, Africa, the Caribbean, Middle East, India, parts of China, Australia or New Zealand, in which case you probably know a thing or two already.

Raiding the Souk: The Latest in Tagines: Armed with 14 lbs of chicken, Florence Fabricant puts the traditional terra-cotta tagine up against some of the newer models from Le Creuset, All-Clad, and Emile Henry. With a recipe for Chicken Tagine with Peppers and Chickpeas.

PLUS...

Salmon, Richly Spiced: The Minimalist gets a little wishy-washy on the issues over farmed vs. wild salmon and encourages using farmed salmon for its higher fat content (unlikely that you'll overcook it). With a recipe for Salmon with Yogurt-Curry Sauce.

Olive Oils for Drizzling: From Israel, Harrington Trace Oil, at $19/bottle, this stuff isn't for frying garlic.

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